Chocolate-Pumpkin Marble Cake
One of my favorite food blogs holds a “bundt month” each year when she posts gazillions of amazing bundt cake recipes. Last year, I made her Pumpkin Spice Bundt Cake (and it was deeeelicious!) and this year I had my eye on several recipes but settled on yet another pumpkin treat. I love my pumpkin cakes! I made this recently for a dinner party and it was wonderful! Definitely heavier, more like a pound cake, than I expected but it was a hit. One note: Next time I’m doubling the glaze! Never a bad thing to have too much frosting. 🙂
Chocolate-Pumpkin Marble Cake With Cream Cheese Glaze
Recipe courtesy The Food Librarian
1 1/4 cup pumpkin puree (about 1/2 can of Libby’s…stay tuned to see how I used the rest of the can!)
3/4 cup sugar
3/4 cup dark brown sugar
1 cup butter, softened
1 teaspoon vanilla
2 3/4 cups flour, divided
3 teaspoon pumpkin pie spice
1 teaspoon baking powder, divided
1/2 teaspoon baking soda, divided
1 teaspoon salt, divided
3/4 cup cocoa
1 1/3 cup buttermilk, divided
Cream Cheese Glaze:
1/2 cup powdered sugar
4 ounces cream cheese
1/2 teaspoon vanilla
4 tablespoons milk
1. Preheat oven to 350 degrees. Spray bundt pan with cooking spray and dust with flour. Tap lightly to shake loose extra flour. Set aside.
2. Spread pumpkin puree over two layers of paper towels and press two more layers on top. Let sit for 10 minutes.
3. Cream butter until light. Add both sugars and mix on medium, 5 minutes.
4. Add eggs, one at time, mixing well after each. Add in vanilla.
5. Transfer half of mixture into another large bowl. Set aside.
6. Scrape the pumpkin off of paper towel and add it to the first bowl. Mix well.
7. In a smaller bowl, combine 1 3/4 cup flour, pumpkin pie spice, 1/2 t. baking soda, 1/4 t. baking powder and 1/2 t. salt.
8. Add half of the flour mixture to the pumpkin mixture and mix well. Mix in 1/3 cup buttermilk. Then add the remaining flour and mix until combined. Set aside.
9. In the smaller bowl, combine 1 cup flour, 3/4 cup cocoa, 1/2 t. baking soda, 1/4 t. baking powder and 1/2 t. salt.
10. Add half of the flour/cocoa mixture to the other large bowl and mix well with a whisk or your mixer. Mix in 1 cup buttermilk. Add the remaining flour and mix until combined.
11. Spoon 1/3 pumpkin batter into prepared pan. Drop heaping spoonfuls of the chocolate batter around the pan (not completely covering all the pumpkin). Spoon in the remaining pumpkin and chocolate batters. Gently swirl a knife around the pan several times.
12. Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan for 10 minutes, then remove from pan and cool for another 10 minutes on a rack.
13. To make the glaze, mix powdered sugar and cream cheese until well blended. Beat in vanilla and milk, 1 tablespoon at time. Drizzle on the warm cake. Let cake cool completely.